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Ingredients
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Horchata
Matcha
Method
Horchata Preparation
- 1
Soak the Rice
In a bowl, combine the long-grain white rice and two cinnamon sticks with 2 cups of water. Let it soak for at least 4 hours, preferably overnight.
- 2
Blend the Mixture
After soaking, drain and rinse the rice and cinnamon sticks. Place them in a blender with the remaining 2 cups of water and blend until smooth.
- 3
Strain the Mixture
Using a fine mesh strainer or cheesecloth, strain the blended mixture into a pitcher. This step will separate the liquid from the solids.
- 4
Add Sweetness
Stir in the sweetened condensed milk, vanilla extract, and a pinch of salt into the strained liquid. Mix well until fully combined.
- 5
Chill
Refrigerate the horchata for at least 30 minutes before serving to allow the flavors to meld.
Matcha Preparation
- 6
Whisk the Matcha
In a bowl, add 2 teaspoons of ceremonial matcha powder. Gradually pour in 1 cup of hot water (not boiling). Using a bamboo whisk or frother, whisk the mixture until it becomes frothy and well combined.
- 7
Serve
Fill a glass with ice cubes and pour the chilled horchata over the ice. Gently top with the whisked matcha, creating a layered effect.
- 8
Garnish (Optional)
You may add a sprinkle of matcha powder on top for garnish, or a cinnamon stick for an aesthetic touch.